Recipes to the rescue: Food that is fast, flavourful – and fabulous

“What are you making for supper tonight?” asked my friend and colleague, Robin Robinson, our resident National Travel Editor. Robin’s cubicle is right next to me, and we do chat about the latest food trends and favourite dishes. Both Robin and I (and I suspect most of those reading this story) face a life of juggling a busy career with an equally busy home life – including, what’s to eat tonight?

National Travel Editor Robin Robinson

Robin suggested recipes that are fast, flavourful – and fabulous. “Recipes to the rescue, Rita!” she said, mentioning my go-to dish, chicken cacciatore, where I throw everything into one pan and simmer until it’s done – under 40 minutes. And tastes even better the next day.

She’s right – we all need dishes that can be made in a hurry, that are also nutritious and taste great.

Here’s a selection that can be on the table in no time – plus they make great leftovers!

Poor Man’s Stroganoff

Who remembers Home Ec class in high school? This class was removed from most schools’ curriculum years ago, a real shame given it taught basic life skills to students. I remember making this fast and delicious recipe for the first time in Home Ec., and continue to make it when I need something fast and flavourful. (Photo courtesy Campbellskitchen.)

1 Tbsp. (15mL) vegetable oil

1/2 lb. (225g) lean ground beef

1 onion, finely minced

1 clove garlic, minced

1 cup (250mL) button mushrooms

1 can condensed cream of mushroom soup

1/2 cup (125mL) milk

1 tsp. (5ml) paprika

Black pepper, to taste

3/4 cup (175mL) sour cream

3 cups (750mL) cooked egg noodles, tossed with 1 Tbsp. (15mL) butter

1/4 cup (60mL) chopped fresh parsley

In a large nonstick frypan or skillet heat oil over medium-high heat. Add beef and brown, using wooden spoon to break up meat until evenly cooked. Remove beef and pour off fat. Add onion and saute for a few minutes. Add garlic and saute. Add mushroom soup, milk, paprika and pepper and heat through. Return beef to skillet and cook until beef is thoroughly cooked. Stir in sour cream until complete mixture is heated through. Sprinkle with parsley and serve over hot, buttered egg noodles.

Leftovers are delicious served in a wrap the next day for lunch. For a vegetarian option, substitute firm diced tofu for chicken, but add the tofu to pan when you add the vegetables. Recipe courtesy Peanut Bureau of Canada (Peanutbureau.ca.)

Peanut Sauce:

1/2 cup (125mL) natural peanut butter, smooth or crunchy

3 Tbsp. (45mL) soy sauce

1 tsp. (5mL) granulated sugar

1 tsp. (5mL) hot pepper sauce (adjust amount to taste)

2 garlic cloves, minced

2 Tbsp. (30mL) lime juice

4 to 6 Tbsp. (60 to 90 mL) water

Stir-Fry:

2 skinless boneless chicken breasts

1/2 bunch asparagus (about 8 to 10 spears)

1 Tbsp. (15mL) peanut oil

2 Tbsp. (30mL) ginger, peeled and minced

1 red pepper, cored and cut into julienned strips

1 cup (250mL) snow peas or sugar snap peas, trimmed

Salt to taste

2 Tbsp. (30mL) chopped peanuts for garnish

In a small bowl, stir peanut butter with soy sauce, sugar, hot sauce and garlic. Stir in lime juice then 4 to 6 Tbsp. (60 to 90 mL) water to make it sauce-like in consistency. Add additional hot sauce to taste if you like. Extra sauce can be refrigerated for several days.

Heat oil in a large non-stick fryingpan over medium-high heat. Add chicken and stir-fry until cooked through and just golden, about 3 minutes. Add ginger, red pepper, asparagus and snow peas. Stir-fry until vegetables are tender, but crisp, 5 to 6 more minutes. Season with salt if needed. Reduce heat to low and add 1/4 cup (50 ml) peanut sauce. Stir until chicken and vegetables are coated, about 1 minute. Serve with rice or noodles and sprinkle with peanuts.

Serves 4-6.

Savoury Potato and Chorizo Frittata – photo courtesy Egg.ca.

Savoury Potato and Chorizo Frittata

This makes a great dinner – it’s easy to make, and you can use up ingredients you have on hand in the kitchen. Serve with a side salad. Recipe courtesy Egg.ca.

In a bowl, whisk eggs until blended and pour evenly over sausage mixture. Bake for 7 to 8 minutes or until set. Serve warm, cut into wedges.

Serves 4.

Rita’s Chicken Soup – photo courtesy Campbells

Rita’s Chicken Soup

A bracing bowl of this goodness can be on the table in no time, thanks to a store-bought rotisserie chicken. You can cut prep time even if you prep some of the vegetables ahead of time, or use your hand-dandy chopper that you’ve hidden in the back of some kitchen closet! Serve this hearty soup with crusty bread and a salad.

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